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July 27, 2009

CENTURIES OLD TRADITIONAL PUNJABI MANGO PICKLE RECIPE WITH PICTORIAL

I always thought that pickle making was a science beyond me, very complicated, time-consuming and one had to have some special skills, but really it is not so! It is incredibly simple and fuss-free as you will see in the below pictorial, hope this inspires you to make a jar of your own, to enjoy with paranthas, puris, mathris or simply on it's own.This is my ma-in-law's recipe which has been followed for centuries in the family and year after year jars and jars of pickle are lovingly preserved and probably even gifted to some special family members.This pickle keeps almost indefinitely and has that special flavor of the punjabi household.. Try and use the special "Ramkela" variety of mango, if possible, refer to the below pictures for what the mango looks like. For this pickle you require-



  • Raw Mangoes (ambis)-2 kgs (you can easily double it if you wish)

  • Fenugreek seeds(methi seeds, methre)- 250 gms

  • Aniseed (saunf)-250 gms

  • Onion seeds(kalonji)-50 gms

  • Turmeric powder(haldi)-1/2 cup

  • Salt -about 400 gms

  • Mustard oil-1 kg

  • Red chilli powder- acc. to taste.

  • 1 piece of coal (for smoking and sterilizing the jar)

  • Asafoetida(for smoking the jar)- a little


mango pickle.JPG


Cut mango into pieces as shown above. Heat Mustard oil to smoking point, switch off flame and let cool.


mango pickle spices.JPG


Combine the onion seeds, fenugreek and aniseed, note the handful of mango seeds chopped up in between, this seed pickle, my ma-in-law is wonderful for tummy aches!


mango pickle spices1.JPG


Measure out salt, turmeric and chilli powder separately


mixing mango pickle spices.JPG


Tip in all the spices


mango pickle spices mixing.JPG


Mix everything in with clean dry hands, add only about as much oil as required to coat, keep rest aside.


glazed pot.JPG


Prepare the jar or the glazed pottery "barani" or "biyyam", alternatively you can use a glass jar.Wash and clean then take a small piece of smoldering coal , put a bit of astafoetida (hing) on it, invert the jar and let it smoke, this gives a special flavor and the hing-smoke and also sterilizes it in a way.


jar ready for storing.JPG


After 2-3 days pour the rest of the oil in the jar, this acts as a barrier between the pickle and atmosphere and prevents pickle from getting spoilt, always ensure that the mango pieces are submerged in the oil.Tie muslin cloth around the neck of the jar.


There- your delicious mango pickle will be ready in just a few weeks, enjoy!

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24 comments :

Simran July 28, 2009 at 5:15 AM  

Just like my dadi used to make it, and my mom makes it now. I hope to learn one day!

Mriganayani July 28, 2009 at 7:12 AM  

OMG - this looks amazing. Gotta try it sometime soon.

Thanks for passing on the century old secret!

Anu
www.mriganayani.com

Jayashree July 28, 2009 at 10:17 AM  

Love the detailed instructions. The pickle sounds delicious.

Komal July 28, 2009 at 11:09 AM  

Hi Bindiya,
My Dadu(grand mother) used to make the same kind of achar..and it was so yummy..she used to sent the same size of Burni to each of her daughter with list of instructions..
-dont touch/serve when you are having periods
-dont touch the achar if you are expecting
otherwise Achar will be spoiled :)
Happy Cooking

Hari Chandana July 28, 2009 at 7:47 PM  

OMG!!... Amazing...wonderful clicks... Awesome job!!.. :)

Priya Narasimhan July 28, 2009 at 9:09 PM  

thanks for sharing such an authentic recipe...My mother too has that kind of jar in which she stores pickles.. :-)

Deepika July 29, 2009 at 7:07 PM  

Thanks for this, Bindiya! Pickle-making is still a new area of cooking for me. The South Indian versions such as those made at my in-laws have very stringent procedures and great care must be taken at every stage to ensure that the pickle in the end lasts for a very long time. I'll try your version sometime when we get mangoes. You've made it sound so simple.

EC July 30, 2009 at 10:26 AM  

Nice spicy pickles...Love that traditional jar

Meera July 31, 2009 at 3:51 AM  

I loved that pickle jar. my grandmoms too used to have those jars for making pickle. Lovely recipe. thanks for sharing.

Purva Desai August 1, 2009 at 4:42 PM  

Pickles reminds me of my Nani......she is expert in making pickles......I am drooling over the pic...looks mouth licking...

Aparna August 1, 2009 at 5:33 PM  

I've never tried making Punjabi mango pickle. Shall do this next summer.
I like all the spices going into this one.

vidhas August 4, 2009 at 6:18 PM  

I love Punjabi Pickle Biniya. Your post is amazing with step by step Instructions. I am book marking this ,worth trying. Awesome job girl. Can u please post Punjabi Mixed veg pickle.

pelicano October 3, 2009 at 5:10 PM  

Oh, I LOVE this pickle- my favorite with kadhi! I actually came here to browse your Kashmiri recipes, but when I saw "mango pickle", I just had to check it out- what a find! Thanks so much for sharing this old family recipe! That technique of pre-scenting the jar is a first for me- can't wait to try it- probably today. :-)

musical October 4, 2009 at 10:51 AM  

Lovely one, Bindiya! Just the way we make it at home!

KennQ November 10, 2010 at 11:51 PM  

great post, I really like it. Thanks for posting. :)

Good Pediatrician in Chennai March 10, 2011 at 6:13 PM  

Spicy and yummy pickle, looks great...

Anonymous ,  May 7, 2012 at 8:56 PM  

amazing!!! am a great home made mango pickle lover n u hv given me the key to a great secret!!

rachita May 12, 2012 at 6:33 PM  

hi,
bindiya lovely receipe but i wanted to know whether all the seeds are suppose to be added in whole or we can crush them semi form,

do you hyave the receipe of aam ka muraba punjabi style which is made of jaggerry

rachita

rachita May 12, 2012 at 6:34 PM  

hi,
bindiya lovely receipe but i wanted to know whether all the seeds are suppose to be added in whole or we can crush them semi form,

do you hyave the receipe of aam ka muraba punjabi style which is made of jaggerry

rachita

rachita May 12, 2012 at 6:34 PM  

hi,
bindiya lovely receipe but i wanted to know whether all the seeds are suppose to be added in whole or we can crush them semi form,

do you hyave the receipe of aam ka muraba punjabi style which is made of jaggerry

rachita

tina radhish May 4, 2013 at 9:32 PM  

Cheers Bindiya, thank you so very much for sharing! this is an all time fav of my family! will be making it soon!
do i need to sun dry the mango at any time?
warm regards & God Bless.
Tina.

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